Espresso Recipe
Make Espresso Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Drink This
Method
Drink This
Prepare machine and equipment
Fill the espresso machine reservoir with the filtered water (about 500 ml or as required by your machine). Turn the machine on and allow it to heat fully until it reaches brewing temperature and the pressure gauge indicates readiness (this typically takes 10–20 minutes for home machines). Run a short purge shot (without coffee) through the group head for 3–5 seconds to stabilize temperature and clean any residues.
Grind beans
Weigh 18 g of freshly roasted espresso beans. Grind them to a fine espresso grind (texture slightly finer than table salt). Grind immediately before brewing to preserve aroma and crema.
Dose and distribute
Place the portafilter on a scale, add the 18 g of ground coffee into the basket. Use a distribution technique (e.g., gentle tap and level, or finger distribution) to create an even bed of grounds. Ensure there are no large clumps and the surface is level.
Tamp
Use a tamper to compress the grounds evenly with 20–30 lbs (9–14 kg) of pressure, keeping the tamper level. Wipe any loose grounds from the rim of the portafilter to ensure a proper seal.
Brew
Lock the portafilter into the machine's group head. Place a pre-warmed espresso cup on the scale under the spout and tare the scale. Start the shot and time it. Aim for a 25–30 second extraction time to yield approximately 36 ml of liquid espresso. Stop the shot when you reach ~36 ml or when extraction time is in the target window. The resulting espresso should have a creamy, golden-brown crema on top.
Finish and serve
If desired, add up to 1 tsp of sugar or sweetener and stir gently. Serve immediately while the espresso is hot and aromatic.
Clean up
Purge a short burst of water through the group head, knock out the spent puck, rinse the portafilter, and wipe the group head and steam wand (if used). Regular cleaning preserves flavor and machine performance.